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Medieval Tastes - Food, Cooking, and the Table (Hardcover) Loot Price: R895
Discovery Miles 8 950
You Save: R144 (14%)
Medieval Tastes - Food, Cooking, and the Table (Hardcover): Massimo Montanari

Medieval Tastes - Food, Cooking, and the Table (Hardcover)

Massimo Montanari; Translated by Beth Archer Brombert

Series: Arts and Traditions of the Table: Perspectives on Culinary History

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List price R1,039 Loot Price R895 Discovery Miles 8 950 | Repayment Terms: R84 pm x 12* You Save R144 (14%)

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In his new history of food, acclaimed historian Massimo Montanari traces the development of medieval tastes-both culinary and cultural-from raw materials to market and captures their reflections in today's food trends. Tying the ingredients of our diet evolution to the growth of human civilization, he immerses readers in the passionate debates and bold inventions that transformed food from a simple staple to a potent factor in health and a symbol of social and ideological standing. Montanari returns to the prestigious Salerno school of medicine, the "mother of all medical schools," to plot the theory of food that took shape in the twelfth century. He reviews the influence of the Near Eastern spice routes, which introduced new flavors and cooking techniques to European kitchens, and reads Europe's earliest cookbooks, which took cues from old Roman practices that valued artifice and mixed flavors. Dishes were largely low-fat, and meats and fish were seasoned with vinegar, citrus juices, and wine. He highlights other dishes, habits, and battles that mirror contemporary culinary identity, including the refinement of pasta, polenta, bread, and other flour-based foods; the transition to more advanced cooking tools and formal dining implements; the controversy over cooking with oil, lard, or butter; dietary regimens; and the consumption and cultural meaning of water and wine. As people became more cognizant of their physicality, individuality, and place in the cosmos, Montanari shows, they adopted a new attitude toward food, investing as much in its pleasure and possibilities as in its acquisition.

General

Imprint: Columbia University Press
Country of origin: United States
Series: Arts and Traditions of the Table: Perspectives on Culinary History
Release date: March 2015
Authors: Massimo Montanari
Translators: Beth Archer Brombert
Dimensions: 229 x 152 x 22mm (L x W x T)
Format: Hardcover - Trade binding
Pages: 280
ISBN-13: 978-0-231-16786-4
Languages: English
Subtitles: Italian
Categories: Books > Reference & Interdisciplinary > Interdisciplinary studies > Cultural studies > General
Books > Humanities > History > World history > 500 to 1500
Books > Humanities > History > History of specific subjects > Social & cultural history
Books > History > History of specific subjects > Social & cultural history
Books > History > World history > 500 to 1500
LSN: 0-231-16786-5
Barcode: 9780231167864

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